Modern nutritionists have long recognized lard as a healthy product. Well, at least salted lard contains nothing but lard. But the composition of sausages from the store can cause not only questions, but also digestive upset. Therefore, it is better to buy a good piece of lard from a pig that has been fattened at home. After this, salt the lard yourself. Pork lard can be salted at home in several ways. The simplest of them is dry salting of lard. This lard is not only tasty, but also healthy. Dry-prepared lard is stored well and for a long time without loss of taste.
Needed for cooking
To prepare lard using the dry method you need:- good fresh lard 2 kg;
- garlic 10 - 15 cloves;
- salt, coarse, as much as it takes.
Salt lard according to recipe
1. The selected lard should not be washed if there are no blood stains or other contaminants on it. If there are any, then the contaminated areas can be cleaned with a knife; if it is an edge, then it is better to cut it off and use it in other dishes.
2. The prepared piece of lard must be cut so that the pieces do not fall apart.
3.Rub the lard on all sides with salt, sparing it. It is impossible to over-salt good lard. You need to limit salt if the lard is very thin. You should not use fine salt either; the taste of the prepared salted lard will be worse.
4. Crush the garlic, chop it with a knife and distribute throughout the lard, not forgetting the cuts.
5. Wrap the lard in paper, put it in a suitable container and place it in the refrigerator on the lowest shelf.
6. After a week, dry-salted lard with garlic will be ready.
If you like lard with pepper or spices, then it is better to sprinkle the lard with them before serving. Otherwise, during long-term storage of salted lard, spices, including pepper, may change their taste.
